Fancy Ceviche With Frisee And Tomato Salsa Recipes

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THE BEST CEVICHE RECIPE!



The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     appetizer

Time 55m

Yield 6

Number Of Ingredients 21

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

  • Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
  • Add the fish, garlic and fresh chilies, and gently mix.
  • Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
  • Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
  • To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

BOTTLE CAP SALSA



Bottle Cap Salsa image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 3 quarts

Number Of Ingredients 15

1/2 cup olive oil
1/2 cup garlic cloves
12 large vine ripe tomatoes, rough chopped
2 yellow jumbo onions, rough chopped
2 poblano peppers, quartered and cored
1/4 cup kosher salt
1 tablespoon cracked black pepper
6 dried chipotle chiles
3 dried ancho chiles
3 tablespoons coriander seed
3 tablespoons cumin seed
3 tablespoons dried oregano
3 tablespoons granulated sugar
Zest and juice of 3 limes
1 bunch fresh cilantro, roughly chopped

Steps:

  • Preheat the broiler.
  • In a small pan or saucepot, heat 1/4 cup of the olive oil with the garlic cloves. Keep just below a simmer until the garlic is very tender, about 20 minutes. Set aside.
  • Place the tomatoes, onions and poblanos in a large bowl. Add the remaining 1/4 cup olive oil and season with the salt and black pepper. Spread on a sheet pan and broil directly under the flame until the ingredients are evenly charred.
  • Meanwhile, remove the stems and seeds from the chipotles and anchos and soak in hot water until soft. Drain and set aside.
  • Toast the coriander and cumin seeds in a dry skillet until lightly toasted and aromatic. Remove the garlic from the oil (reserve the oil for another use) and combine with the chiles, tomatoes, onions, poblanos, coriander and cumin seeds, oregano, sugar, lime zest, lime juice and cilantro in a food processor. Pulse a few times until the desired consistency is reached.

RED TOMATO SALSA



Red Tomato Salsa image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 quarts

Number Of Ingredients 7

2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cups diced canned Italian plum tomatoes
1 cup tomato juice
2 garlic cloves, peeled
1 large jalapeno chile, stemmed, seeded if desired
1 teaspoon salt

Steps:

  • Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
  • Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

SMOKED TOMATO SALSA



Smoked Tomato Salsa image

Provided by Food Network

Categories     condiment

Time 2h40m

Yield 1.5 quarts

Number Of Ingredients 8

15 Roma tomatoes, halved
One 7-ounce can chipotles in adobo sauce
1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes

Steps:

  • For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
  • For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

QUICK TOMATO SALSA



Quick Tomato Salsa image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 7

4 tomatoes, diced
Salt
1 small red onion, chopped
3 cloves garlic, minced
1 fresh jalapeno, minced
3 tablespoons olive oil
1 lime , juiced

Steps:

  • Combine tomatoes, salt, onion, garlic, jalapeno, olive oil with the juice of one lime. Toss together and chill. Serve with tortilla chips.

FRESH TOMATO SALSA



Fresh Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 cups

Number Of Ingredients 7

4 large ripe tomatoes, seeded and cut into 1/2-inch dice
1/4 to 1/2 cup sliced scallions or to taste
1 to 2 cloves minced garlic
1 to 2 small pickled or fresh Jalapeno peppers
Olive oil to taste
Red wine vinegar to taste
Salt

Steps:

  • Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.

BOEREWORS AND TOMATO BREDIE



Boerewors and Tomato Bredie image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 19

3 pounds lean boneless beef sirloin or chuck, cubed
3 pounds boneless pork shoulder, cubed
4 teaspoons ground coriander seeds,
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pound pork fatback, finely chopped
1/2 cup red wine vinegar
Sausage casing, optional
Tomato Bredie, recipe follows
2 tablespoons canola or rice bran oil
2 large onions, thinly sliced
2 pounds ground pork
2 (14 1/2-ounce) cans crushed tomatoes
2 Idaho potatoes, peeled and thinly sliced
1 fresh green chile, such as jalapeno, chopped, or red chile flakes
Salt and freshly ground black pepper

Steps:

  • One day ahead: In a large bowl, combine the beef, pork, coriander, salt, pepper, cloves, nutmeg, and allspice. Mix until combined. Cover, and marinate in the refrigerator overnight.
  • On the day of serving: Grind the meat mixture in a meat grinder. Add the fatback and vinegar to the meat and mix well. Stuff the meat into sausage casing, if using, or else form the mixture into sausage patties. In a skillet set over medium-high heat, cook the boerewors until browned.
  • Serve the boerewors with the Tomato Bredie.
  • Heat the oil in a large saute pan set over medium heat, and saute the onions until they're transparent. Add the pork and cook until brown. Add the tomatoes, potatoes, and chile to taste. Cook, stirring occasionally, until the potatoes are tender and the tomato liquid is almost gone, about 20 minutes.

CHIPOTLE TOMATO SALSA



Chipotle Tomato Salsa image

Canned chipotles in adobo are a convenient way to add smoky bold flavor to sauces and salsa. Amp up the smokiness of this salsa even more by charring up tomatoes, onions and garlic before blending together.

Provided by Food Network Kitchen

Time 1h10m

Yield about 3 cups

Number Of Ingredients 6

1 pound plum tomatoes (4 to 5), cored
1 large white onion, sliced 1/2 inch thick
5 cloves garlic, unpeeled
1 canned chipotle chile pepper in adobo
1 teaspoon apple cider vinegar
Kosher salt

Steps:

  • Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
  • Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.

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